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5 from 1 vote

Halloween Panna Cotta Eyeballs

If you can stomach the unsettling appearance of this dessert, these Halloween Panna Cotta Eyeballs are actually a deliciously light and fruity treat that would be perfect for a spooky dinner party!
Prep Time15 mins
Additional Time6 hrs
Total Time6 hrs 15 mins
Course: Dessert
Cuisine: Italian
Servings: 6 servings
Calories: 440kcal
Author: Amy Nash

Ingredients

Panna Cotta

  • 3 Tablespoons cold water
  • 1 envelope unflavored gelatin 2 ½ teaspoons
  • 1 ¼ cups whole milk
  • ½ cup granulated sugar
  • 1 ¾ cups heavy cream
  • 2 teaspoons vanilla bean paste
  • kiwi slices
  • blueberries

Raspberry Sauce

  • 12 ounces raspberries
  • ½ cup granulated sugar
  • 3 Tablespoons water
  • 1 teaspoon fresh lemon juice

Instructions

Panna Cotta

  • Sprinkle the powdered gelatin over the cold water in a small bowl to bloom. Stir, then let it sit for 5 minutes.
  • Heat the cream, milk, and sugar in a large saucepan over medium heat. Cook, stirring frequently, until steaming and hot, around 140 degrees F on a candy thermometer. Be careful not to let it come to a boil.
  • Remove the saucepan from the heat and stir in the gelatin and vanilla, stirring or whisking until smooth and the gelatin is completely dissolved.
  • Prepare a silicon chocolate mold, small round bowls, muffin cups, or mugs with rounded bottoms by placing one slice of kiwi in each of them. Divide the panna cotta mixture evenly between them, pouring it directly over the kiwi. Chill in the fridge for at least 6 hours or overnight.
  • When ready to serve, unmold onto serving plates. Place half of a blueberry in the center of each kiwi slice, then pour raspberry sauce around the edges of the "eyeball" before serving.

Raspberry Sauce

  • Combine raspberries, sugar, water, and lemon juice in a saucepan over medium-low heat. Cook and stir until the raspberries are soft and syrupy.
  • Transfer to a blender and blend for a few seconds until smooth. Pour through a fine mesh sieve over a bowl, using the back of a spoon to press the liquid through. Discard any seeds that remain.
  • Store in an airtight container in the fridge for up to 1 week or freeze for up to 6 months.

Notes

  • Vanilla: You can use regular vanilla extract if you don't have vanilla bean paste. We like the flecks of vanilla in this dessert, but it's just as delicious without them.
  • Cheater raspberry sauce: If you don't have fresh or frozen raspberries, you can make an easy version by thinning out a little raspberry jam with some water in the microwave until it is pourable.
  • Dairy-free version: You can make a dairy free version by using almond milk and coconut cream.
  • Buttermilk variation: Sub buttermilk for the milk for a tangier version.
  • Make-ahead: The panna cotta can be made 2 days in advance and kept covered with plastic wrap, unmolded, in the fridge until ready to serve. The raspberry sauce can be made a week in advance and stored in the fridge, or up to 6 months in advance and frozen, then thawed before serving.

Nutrition

Calories: 440kcal | Carbohydrates: 46g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 100mg | Sodium: 52mg | Potassium: 206mg | Fiber: 4g | Sugar: 39g | Vitamin A: 1122IU | Vitamin C: 16mg | Calcium: 118mg | Iron: 1mg